Black Bean Ancho Chili Reviews

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users rating3.5/4

I made this chili times 1 1/2 for a party last night. Let me tell you, the original recipe makes much more than 4-6 servings. We had plenty for 9 people plus about 1 quart of leftovers. The dried chili puree makes this dish. So, if you are thinking about leaving it out, don't! This was fantastically spicy and flavorful and a great vegetarian chili option.

I made this using
canned beans and it
was quite good. I
added some habanero
for a kick. Also
added tomatoes to
the salsa as one
person suggested.
For the meat eaters
version I cubed and
cooked some steak
and added to the
chili. My husband
loved it.

Wonderful, hearty chilli recipe. The beans take much longer to cook than indicated. Next time, I plan on cooking the beans with the lid on for an hour, and then removing the lid to cook off any excess water. I love the rich chocolatey color. Corn might be a good addition.

This is a great recipe. However, I made a few changes: *added 1Tbsp Corriander powder along with Cumin; * boiled water for bean soaking, removed it from heat, added beans, covered one hour.
Also added one diced, seeded tomato and 1 tbsp of sour cream to avacado salsa to make it more of a guacamole.
everyone loved this dish.

A very good, hearty chili! The beans needed an extra hour to cook. Adding salt and more lime juice and cilantro helped a lot. I added 2 tbs. chickpea flour (besan) to make it thicker and served it on rice.
Two other Epicurious chilis I highly recommend are the Vegetable and Bean Chili and the Lamb Chili. All the best.

Super recipe! You have to be aware of how hot your anchos are, since they are not all created equally. Having some rather hot ones, I cut the amount down to about two ounces (or three large anchos), and that was plenty to make a very hot, spicey chili (and I am a Californian used to spicey Mexican food). Other than that, I made it per the recipe and was very satisfied. The comment about salt was right on, I think -- you have to taste carefully to adjust for salt before serving because the recipe itself doesn't contain much salt, other than what you add yourself (and the chicken stock, which can be salty).